Florida Crab Cakes with Avocado Butter
- Total Time
- 25 minutes
- Rating
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Ingredients
- 1pound fresh lump crab meat
- 1egg, beaten
- 2tablespoons minced Italian parsley
- 1tablespoon chopped scallion
- 1½tablespoons grainy mustard
- Dash Worcestershire sauce
- ½Scotch bonnet, jalapeno or Serrano pepper, seeded and minced
- 4tablespoons mayonnaise
- ½cup fresh bread crumbs
- 2limes
- Freshly ground black pepper and salt (optional) to taste
- 1tablespoon olive oil
- 1large ripe avocado, pitted and cut into chunks
- 24thin slices French baguette, toasted
Nutritional analysis per serving (24 servings)
75 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 5 grams protein; 169 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pick over the crab meat and gently combine in bowl with egg, parsley, scallion, mustard, Worcestershire, hot pepper, mayonnaise, bread crumbs, juice of one lime, pepper and salt.
- Step 2
Shape into 24 small patties and saute in hot oil in nonstick skillet until brown on both sides. Handle and turn gently so that crab cakes do not fall apart. Cakes will cook in two or three minutes.
- Step 3
In food processor, process avocado and 2 tablespoons lime juice until smooth. Add salt and pepper, to taste.
- Step 4
When crab cakes are cooked, arrange on toast; top with a large dab of avocado butter and serve.
- Crab cakes can be shaped a day ahead; toast may be prepared early in the day, and avocado butter an hour before serving.
Private Notes